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Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 servings

Ingredients

Directions

1. Prepare the pastry shells according to the package directions.

2. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.

3. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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